It’s Memorial Weekend. Our daughter and her family are coming over today for dinner and a movie. If it’s dry enough there may be some bocci and other yard play. Our movie maybe shown outdoors.
At dinner last night I asked Amy and Meg what to save. This strawberry pretzel salad along with Rosemary’s Cheesy Scalloped Potatoes was the response. I’m also making green salad with some arugula and spinach from the garden. They are bringing steaks to grill. For dessert we’re making apple crisp with ice cream.
I’m reposting this favorite recipe we like for summertime and Thanksgiving and sometimes, Christmas.
A perfect menu to make to start the summer!
Hope you enjoy the weekend.
I am making myself think about spring as I sit in my living room wrapped up and still cold, glad for the heat from the computer keyboard. Sad. Yesterday the grandkids and girls were outside playing and tree climbing. There was frost on my windshield this morning …frost! More hot coffee please.
Easter. Easter is coming soon. I love Easter! It is the next big holiday that involves food. For many of us it is a day of glorious celebration and a big menu!
We all know the meal is an integral part of our celebrating happy occasions. Strawberry Pretzel salad can be made the day before. It is colorful and oh so tasty! It’s a dish for all seasons.
Yes, this is a salad. On some web sites folks claim it as a dessert. Hey, I’m from the south and we claim jello as a salad. And we claim this one as a fancy jello salad. It does not go on the dessert table. Honestly, I have never seen it served as a dessert. I have seen grown men and women fight over the last square but not on the dessert table.
Okay, here’s the rule with a few exceptions. Add some fruit before the jello sets; it’s a salad. Sometimes add a lettuce leaf for presentation and it up enough for its own salad plate. Add some whipped cream, especially Cool Whip and it’s a dessert.
One thing we southerners can do it make great food especially desserts and laugh at our ways including making jello salad.
This Strawberry Pretzel Salad is a must at many of our family seasonal food celebrations. Thanksgiving, Christmas, Easter , Memorial Day and 4th of July.
I kind of panicked one year when we were back in the states over a holiday. Will ‘s only request was Strawberry Pretzel Salad and I couldn’t find my recipe! Frankly, after all the moves, I have lost a few. My cousin, Rosemary came to my rescue. Whew!
This past Thanksgiving my future daughter in law Jessica was assigned the job of making THE Strawberry Pretzel Salad. It ranks right up there with pecan pie. Later she told us she was really feeling the pressure. I always make the dressing at my house.
I was surprised she was nervous. She is a confident woman. And she is great cook. She is from Denver. Maybe that was it. Maybe she just hasn’t had much experience with jello.
This is no fail IF you get it in the fridge early enough! Jello not set right is sloppy and messy. Trust me, I know.
Jessica may have earned herself the new position of Strawberry Pretzel Salad maker. She already does pies. See her Apple Pie here.
Rosemary Pretzel Salad
- Use 9x13 casserole dish
- 2 - 2 ½ C crushed but not super fine pretzels
- 1 ½ sticks margarine or butter melted
- 2 T sugar
- 8 oz fresh whipped cream or Cool Whip thawed
- 1 C sugar
- 8 oz cream cheese room temp
- 1 lg or 2 sm strawberry jello
- 2 C boiling water
- 2 - 10 pkg frozen strawberries or 16 oz coarsely chopped fresh strawberries
- Crush pretzels into small pieces
- Melt margerine or butter
- Mix all ingredients together using a fork
- Pat into 9 x 13 dish
- Bake 8-10 min @ 375
- Cool completely
- Beat cream cheese and sugar til fluffy
- Fold in cool whip or whipped cream
- Spread onto cooled crust
- Put in refridgerator while making strawberry jello topping
- Dissolve jello in boiling water according to package directions
- Add strawberries
- Stir until strawberries are thawed and jello begins to congeal
- If using fresh, stir well smashing a few strawberries
- Pour evenly over chilled creamy filling
- Refrigerate for appx 4 hours
- Cut with sharp knife prior to serving